Pitching the yeast at a higher temperature?

Discussion in 'Homebrewing' started by francisfilion, Aug 19, 2012.

  1. francisfilion

    francisfilion Sep 1, 2011 Quebec (Canada)

    Hey everyone,

    So I pitched my yeast into my fermentor at 95F and it started fermenting (vigorous activity) within 7 hours. It is in a room at 70F. I don't think it screwed anything up but would still like wour opinion on the subject!

  2. francisfilion

    francisfilion Sep 1, 2011 Quebec (Canada)

    I forgot to mention its Wyeast 1056 American Ale into an American IPA all grain recipe...
  3. DocT

    DocT May 14, 2009 Idaho

    No you didn't ruin your beer.

    However, you should always try to pitch plenty of healthy active yeast at your desired fermentation temperature. It may cause some phenol and ester activity that will be slightly apparent in the final product, but nothing detrimental.
  4. Tebuken

    Tebuken Jun 6, 2009 Argentina

    Don´t worry, evrething´s gonna be alrigght.Maybe you will need to age this beer a little longer, but there is nothing to worry about it.
  5. Ilanko

    Ilanko Aug 3, 2012 New York

    On a contrary of what most brewer will say, Ale yeast will stand any abuse under 115°F, as long as you keep basic
    Sensitization standards.
    Out of range temperature, might produce diverse yeast flavor, obviously diverse beer result, but reasonable fermentation process always yield nice drinkable beer.
    You can always use controlled temp or wet T-shirt + fan.
    Happy fermentation
  6. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    95F is going to produce a higher than normal amount of Esters and almost certainly some Fusels. How much will depend on a few other factors, including what yeast strain you used. At any rate, the result is going to be different. Whether it's drinkable will depend on your tastes.
  7. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    I predict a burning sensation when you swallow and headaches.

    While higher temps are great for the yeast growth and activity, it is terrible for the quality of the beer. Commercial breweries will pitch below the fermentation temp, and let the temperature rise.

    The most important part of making quality beer is pitching healthy yeast in the right amount into aerated wort at the right tiemperaturey, and temperature control of the fermentation.
  8. GatorBeer

    GatorBeer Feb 2, 2010 South Carolina
    Beer Trader

    Personally, I didn't make even passable beer until I got fermentation temperatures under control and I find it hard to believe people can make good beer without it. Sometimes I think people like their own homebrew just because they made it.

    *I will say I drank every god-awful bottle of homebrew I've ever made. Makes you want to fix the mistakes on the next batch even more if you know you have to choke down 50 bottles. :)
    justingreenwood and bgjohnston like this.
  9. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    If you have not read howtobrew.com, you should. Buy a copy if you stick with the hobby, the third edition has more information than the online first edition, and John Palmer gets some money for all of his work.

    This section has what I talked about. Anyone who said above that the beer will be "fine" should read this section.

    It will be beer, but not very good beer.
  10. francisfilion

    francisfilion Sep 1, 2011 Quebec (Canada)

    Alright thanks for your input I guess i'll wait it out and see if my mistake was passable...some say not to worry others say it'll be hardly drinkable :( anyways seems only patience will give me the answer. On the bright side the temperature of the fermentor had time too cool before an active fermentation started which brings my hopes up!!
  11. MLucky

    MLucky Jul 31, 2010 California

    For future reference: the first hours of fermentation are the most important in terms of the production of esters and the potential for off flavors. Many of us try to pitch at few degrees below the intended fermentation temperature for this reason. Doing that gives the yeast a bit of slower start, but also helps to prevent the formation of some nasty flavors like diacetyl.

    1056 is a very neutral yeast, but as other have said, at the temp you started at, we would have to expect some fusels, so the beer might have a hot, solvent-like flavor to it. But, what's done is done. Brewing is a learning process, and as long as we learn from mistakes we keep getting better.
  12. francisfilion

    francisfilion Sep 1, 2011 Quebec (Canada)

    Yeah I knew there would be a learning curve to follow now I now to cool the wort to below fermentation temperature and control the temperature...Like you said what is done is done and I guess that a longer stay in the secondary fermentor will better the odds of making a decent brew?
  13. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    There are pathways for reduction of fusels, but they are limited. If you have a bad fusel problem, it's not going to go away.
  14. tngolfer

    tngolfer Feb 16, 2012 Tennessee

    This beer will most-likely not be fine. I did the same (pitched in the lower 90s) back in March. Fusel to all get out.
  15. francisfilion

    francisfilion Sep 1, 2011 Quebec (Canada)

    Did the temperature have the time to cool down before it started fermentation? And if yes then the production of the fusels is due to the yeast stress of being pitched at a high temperature I geuss? What type of beer had you brewed or is it unrelated? Thanks for more info on your past experience!!
  16. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    It's not that high pitching temps stress the yeast. It's that fast propagation at those temps promotes the production of fusels. If I understand your original post, I think you pitched at 95F and let the wort sit at room temp. If so, it takes a long time for the wort to cool. And the yeast have been propagating for quite a while before you are seeing vigorous activity.
  17. francisfilion

    francisfilion Sep 1, 2011 Quebec (Canada)

    Understood thanks! So the fusels are produced when the temperatures are too high...Lesson learned!!
  18. westerrell

    westerrell Sep 27, 2013

    I know this post is a year old, but...

    Pitching yeast at 95 degrees is not a big deal. Especially if its cooling to 70. I've done this many times. If it stayed at 90 for the entire duration of the fermentation then those off flavors would be noticeable. Its not ideal, but I doubt any poster here could pick the batch pitched at 95 with another identical batch pitched at 75. I live in Texas where the temp in my house in the summer is 95 in the day and maybe drops to 85 at night, and I'm making better beer now than when I was brewing in Washington state where temperatures are much more ideal. These people talking about fusels are simply repeating what they read somewhere else. Commercial brewers do a lot of things that home brewers need not do because they have a lot more riding on their product. Also I disagree that the statement that the first few hours are the most important. The sheer number of yeast doing fermentation 8 to 12 hours after pitching will make whatever happened in the first 2-3 negligible. Its like comparing the population of the earth 1000 years ago to today. Not to mention that the yeast begin producing alcohols in greater quantities once they use up the oxygen present which takes a while.
  19. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    Wow. I'll skip point by discussion and skip to the inevitable conclusion. If you like the results you're getting this way, keep on truckin'
  20. jmw

    jmw Feb 4, 2009 North Carolina

    Welcome to BeerAdvocate. If you stick around for a while you will begin to recognize some of these folks have an almost encyclopaedic knowledge and a vast amount of experience. True that some simply repeat myths and hearsay, but many of the folks that offered feedback on this thread are not those folks.
    OddNotion likes this.
  21. JackHorzempa

    JackHorzempa Dec 15, 2005 Pennsylvania

    BA tngolfer posted: “This beer will most-likely not be fine. I did the same (pitched in the lower 90s) back in March. Fusel to all get out.”

    I personally am going to listen to what tngolfer posted on this topic. I would recommend that other BAs listen to tngolfer as well.

  22. jncastillo87

    jncastillo87 Jan 27, 2013 Texas

    I did the same thing with an english IPA.. Beer turned out like poo and that was after a month fermentation and 6 weeks in the bottle trying to get the rum flavor to go away. I wouldnt even bother with it personally.. that initial high temp pitch causes all kinds of shit flavors.. no joke. I poured all 5 gallons.
  23. HerbMeowing

    HerbMeowing Nov 10, 2010 Virginia

    Pitching 'warm' -- yes, yes: 95° is too fook'n high no matter where you live -- followed by rapid cooling to just below the low end of the optimum fermentation temperature range within six hours or so t'ain't the kiss of death.
  24. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    In my experience, beers like this get dinged in competitions. Really dinged. If you like the beer, that is OK. Other palates may not like it due to hot fusels. I know this to be true.
  25. Andy_Hickey

    Andy_Hickey Dec 13, 2013 United Kingdom (England)

    Thank you guys, I came on here worried that I'd cooked my yeast by pitching at 82. Feel much relieved!
  26. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    One of the best beers I ever crafted was a big IPA pitched around ~90 with 1056. I let the beer still 4+ months and it was quite tasty w/ minimal to no fusels. Good luck
  27. psychotia

    psychotia Jun 27, 2009 Minnesota

    Say I pitched the yeast early (between 75 and 80, whoops) and upon discovering this cooled it as quickly as I could. Within 12 hours I was down to 61 and I plan on keeping it there for early primary fermentation. Is there a risk of excessive ester production from those twelve hours, or should it be fairly tame considering I have it down to my target now? I'm using wyeast 1469 and activity was observed within 2 hours, apparently reaching krausen sometime this morning.

    And yes, hijacking/resurrecting this thread for my benefit :)
  28. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    My guess is that you may get some elevated esters. You did bring the temp down pretty quickly (almost unbelievably quickly), but OTOH the yeast got off to a very fast start (before you brought the temp down). Someone may point out that most esters form later in fermentation, but that's misleading, because esters are formed from fusels, and fusels are made very early. Essentially, once fusels have been made, the stage is set for the potential final ester profile.
  29. psychotia

    psychotia Jun 27, 2009 Minnesota

    I think I can live with a few more esters. Then again, what choice do I have? Thanks for the reply.

    Oh and the temp fell thanks to my brand new swamp cooler. I already love it!
  30. ThomP

    ThomP Nov 22, 2007 Texas

    So now after reading this whole thing, I wanna know how the beer tasted. Were the anti-95-degree'ers right or were the pitch in the 100's right? I have a feeling there is never ever going to be consensus on these types of questions,. Simply because it is so subjective, my perfect beer is someone else's drain pour. I did see a statement I did like on drinking all the crap beer the person had made, I've done that. Personally, I don't pitch yeast until the wort has cooled below 85F, usually I wait for the mid 70's, but you know sometimes at midnight when you finish brewing all you want is a nice bed to relax in.
  31. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    There may never be a consensus, but I bet an overwhelming majority of homebrewers and pro breweres would agree that 95F is way too high.
    jbakajust1 likes this.
  32. ThomP

    ThomP Nov 22, 2007 Texas

    I would agree...
  33. afser226

    afser226 Feb 12, 2015 Louisiana

    How about WYEAST 3711 pitched at 95 deg?
  34. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    Even if I were going to take it up to 95F (which I wouldn't), I wouldn't start it that high.
  35. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    I think 3711 gets a bum rap. If it had the Dupont name with it, everyone would be drooling over it like 3724
  36. JackHorzempa

    JackHorzempa Dec 15, 2005 Pennsylvania

    How would you describe the flavor profile of the beers you brewed using 3711?

  37. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    Agreed, & I'd add a hint of citrus in the descriptor. I think is produces a very serviceable flavor profile w/out the quirkiness of 3724 (which I also enjoy)
  38. JackHorzempa

    JackHorzempa Dec 15, 2005 Pennsylvania

    You could have at least given jlordi12 20-30 minutes to respond!?!:rolleyes:

  39. JackHorzempa

    JackHorzempa Dec 15, 2005 Pennsylvania

    I have brewed with 3711 twice and in both instances the beer was dominated by phenols (i.e., spicy/peppery flavors) with just as you stated, just a tiny hint of citrus. I did not think these beers were 'bad' but they were indeed very much one dimensional. The benefit of a yeast such as 3724 is that it provides a much more complex flavor profile; a pleasant combination of phenols (spices) and esters (with citrus type flavors).


    P.S. There are other Saison yeast strains that provide complex flavors that are not as problematic as 3724. I would suggest ECY-08, WLP585 and WY3726 as examples.
    jlordi12 likes this.
  40. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    I guess I dig the phenols a bit more than the average homebrewer
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